Paul Szmal: Good morning 750, it's FLX Morning Monday. We're still awaiting Ryan Stachok to join the Zoom, but we can get started in. Aaron Whiteman's with us, New York State Maple Specialist and Co-Director of the Cornell Maple Program. Aaron, good morning. Thanks for being with us.
Aaron Wightman: Morning, Ted. Thanks for having me.
Paul Szmal: So let's start with the State Maple Specialist. What's involved? Is there special training in achieving that certification?
Aaron Wightman: Well, I serve as the statewide maple expert, essentially, where I co-direct the Cornell Maple Program, which is a research and extension program within the Department of Natural Resources at Cornell.
Paul Szmal: So talk about how that Cornell Maple Program helps the industry and supports people who want to get into it.
Aaron Wightman: Well, we do two basic things. First, we do research into the problems and challenges that maple producers have and help people be more sustainable and more productive, and that includes everything from managing the sugarbush, which is the trees where you collect the sap to make maple syrup, to processing it into syrup more efficiently and selling it in the marketplace. The other thing we do is extension, so we go out and we educate people on how to make maple syrup and to do it well and to have fun while they do it.
Paul Szmal: And, of course, New York, I believe, correct me if I'm wrong, is behind only Quebec Province and Vermont in maple production. Is that right?
Aaron Wightman: That's right. Vermont is the largest producer in the United States, but we're not far behind, and New York actually has the most tappable maple trees of any state in the country, so we have a lot of potential for expansion.
Paul Szmal: Yeah, how are the numbers trending over the years? Are more people getting interested in maple production?
Aaron Wightman: Maple production is up. In the past 15 years, it's increased about 400% in New York and across the United States, and that's driven by new technology that makes it easier to make syrup and to make money making syrup, and also consumer trends. People love natural, local sweeteners and things like that, so it really checks all the boxes for what consumers want right now.
Paul Szmal: In terms of commercial production, are most people using tubing and central tanks now rather than the old-fashioned galvanized bucket on the tree?
Aaron Wightman: Yeah, that's right. Back in the old days, we used buckets, which is fun, but it's a lot of work to go out there and collect the sap, and usually the sap flows during the worst time of year to be walking around in the woods when it's slippery and there's snow and mud, so now we mostly use tubing, which brings the the sap right to the sugar house, and we can get more sap from the tree if we use tubing because we can use vacuum technology in combination with the tubing.
Paul Szmal: And by the way, there are maple sugar workshops. One is Wednesday at Cooperative Extension in Keuka County, and then one on October 23rd in Schuyler County.
In terms of counties in New York, who are the big producers?
Aaron Wightman: Well, there's actually a lot of maple production happening across New York State, and they're big producers in most regions, but the bulk of the syrup is being made in both western New York, kind of in the Wyoming County area, and then up in the Adirondacks in Essex County and St. Lawrence County and some of those areas.
Paul Szmal: Are you seeing increased interest from hobbyists who don't necessarily want to do it commercially but just want to have enough for the family and some Christmas gifts?
Aaron Wightman: Yeah, there's a lot of interest at the hobby level that increased during the pandemic, of course, and the great thing about maple is that it's so scalable. All you need is access to one maple tree that's 10 inches in diameter or more, and you can make maple syrup, and it doesn't have to be a sugar maple. It can be red maple, silver maple, black maple, box elder, and even Norway maple. So a lot of people have access to a maple tree, so just about anybody can make maple syrup.
Paul Szmal: What are some questions to ask yourself or things you want to think about if you're thinking of making that leap?
Aaron Wightman: Well, the most important thing to think about is that it's a lot of work. So it takes about 40 to 50 gallons of sap to make one gallon of syrup, so that's a lot of boiling. Another thing to think about is that you're making food, so it's important to understand food safety. Use all food safe materials while you're making the syrup, and the last thing is just to have fun. You know, if you're doing it at a hobby scale, there's no pressure. There are a lot of people out there that are willing to help you. It can be challenging to get the density measured right and things like that, but there's always folks that can help, including me. If you look up my website at cornellmaple.com, we have a lot of resources there to help.
Paul Szmal: Is there anything that producers should do in terms of managing the sugarbush? Is there anything you do to manage maple trees or just let them be?
Aaron Wightman: Well, it's really a question of forest health. So all of our forests right now are experiencing challenges from climate change and from invasive species and deer browse pressure that limits regeneration. So anyone that owns forest right now should really be thinking about a management plan and working with a forester, and sugarbushes are no different. Our goal is to grow healthy, fast-growing trees.
Paul Szmal: And of course, like a lot of crops, it's weather-dependent. Remind us what the ideal conditions are in March for collecting the syrup.
Aaron Wightman: Right, so we need a good cold winter first to boost the sugar content in the sap, and then later in the winter, we need periods where there's warmer weather where it warms up above freezing and then goes back down below freezing, which creates a vacuum pressure cycle in the tree. So the tree goes into a vacuum when it's cold, sucks water up out of the ground, and recharges the stem with sap. And then when it warms up, it actually pressurizes the stem, and if you drill a hole in it or tap the tree, the sap flows out and you can collect it.
Paul Szmal: If you want to learn more about these things we've been talking about, Aaron will lead a pair of workshops. One is from 538 to Wednesday night this week in Auburn. The next one is in Montour Falls the following Wednesday, and your topics will include identifying trees, reviewing the process, all these things that we've been talking about today.
Aaron Whiteman with the State Maple Program and the Cornell Maple Program. Appreciate the time and appreciate the information.
Aaron Wightman: Thanks. You bet. Thanks, Ted.
